A recent BENEO research study about functional beverages shows that consumers, no matter their nationality, expect prolonged and balanced energy, as well as mental performance enhancement from their functional beverages.
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Research indicates that ß-glucans derived from oats, yeast and mushrooms play a positive role in modulating the immune system in athletes, allergy sufferers, and those who frequently contract colds and the flu. Strengthening the immune system can have significant impact on overall well-being, mood, and performance.
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Specialized sports nutrition products are increasingly finding their way into the hands of mainstream consumers; conversely, manufacturers are incorporating specific ingredients beneficial for sports performance into mainstream products.
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PL Thomas, in association with Isocell S.A., Paris, recently announced the publication of the results of a new human clinical study using its exclusive dietary supplement ingredient, GliSODin®, in The International Journal of Sports Nutrition and Exercise Metabolism.
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This White Paper details fundamental research on the nutritional benefits of pea protein and wheat protein in order to characterize products and target specific areas of potential interest for human nutrition (notably sports nutrition).

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A new study shows that long-term L-Carnitine supplementation in the form of Carnipure™ tartrate manufactured by Lonza coupled with the intake of carbohydrates increases muscular L-Carnitine content in recreational athletes. 

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Algatechnologies announced its AstaPure® brand has obtained GRAS (generally recognized as safe) status from the FDA for use in food and beverages applications.
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Proteins are central to formulations, for both their nutritional and functional characteristics. The industry focuses on protein ingredient quality through analytical testing.
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Manufacturers weigh in on upcoming ingredient and formulations trends, from dietary fiber to green tea extracts, low-fat to satiety-enhancing foods.
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Satiety-enhancing foods include some that are able to fill the gut but be markedly reduced (e.g., fiber, polydextrose), while others will affect the release of gut hormones, influencing satiety and appetite.
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